Cucumber salad “The Greek”
Always store cucumbers in the vegetable drawer of the refrigerator. For salads, it's often advisable to halve them lengthwise, scoop out the watery seeds with a spoon, and use them for something else, such as smoothies. This prevents the salad from becoming watery.
Ingredients · Servings 4
- 1 organic cucumber (about 500 g)
- Salt
- 4 basil leaves
- 1 sprig of dill (plus tips for decoration)
- 2 mint leaves (plus sprigs for decoration)
- 1 tbsp white wine vinegar
- olive oil
- 80 g Greek yogurt (10%)
- 1 pinch freshly grated organic lemon zest
- 12 Kalamata-Oliven
- 6 smoked almonds
- 50 g Excess
- Piping bag with small nozzle
Method · 1 h 25 min
- Place the cucumber on a board and peel it into long, wide slices using a vegetable peeler, until you reach the core. Arrange the cucumber strips on sheets of baking paper and lightly salt them. Cover and let sit for 1 hour.
- Blend the kernel in a food processor with basil, dill, and mint until smooth. Season with vinegar and salt. Stir in 2 tablespoons of olive oil.
- Lightly salt the yogurt and stir in the lemon zest, then transfer to a piping bag fitted with a small nozzle. Toss the olives in a little olive oil. Slice the almonds lengthwise into slivers. Dice the feta cheese.
- Roll up the cucumber strips individually, or even two at a time, and arrange them on plates. Pipe dots of yogurt onto the plates, then scatter olives, feta, and almonds. Garnish with herb sprigs. Drizzle the rolls with vinaigrette just before serving.
When it comes to cucumbers, it's essential to choose organic quality. Only organic cucumbers offer freshness, flavor, and an untreated skin.
